To make this Pumpkin Double Roll Cake, you will need:
1/2 Tablespoon Butter to Butter the Pan
6 Eggs
2 Cups Sugar
1.5 Cups Pumpkin Puree
2 Tablespoons Vanilla Extract
1.5 Cups All Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Salt
1 Tablespoon Cinnamon Powder
1 Teaspoon Ground Ginger
1 Teaspoon Ground Cloves
1 teaspoon Ground Nutmeg
Bake In a 375F. Preheated Oven for 15 Minutes.
1.5 Cup Powdered Sugar
Refrigerate for 45 Minutes .
For the Filling:
16oz Cream Cheese
3/4 Cup Softened Butter
2 Cups Powdered Sugar
2 Tablespoons Vanilla Extract
Refrigerate for one Hour Before Serving.
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